Bulgarian kavarma in grilled eggplant
500 g boneless pork meat
3 spring onion stalks
2 red peppers
½ sweet potato (or whole if not very large)
1 small rutabaga
½ teaspoon garlic powder
2 bay leaves
1 teaspoon paprika
1 teaspoon dried parsley and savory
120 ml white wine
Salt and peppercorns
Rice flour to thicken
2 medium eggplants
Salt and pepper
Rinse and cut the meat into small chunks. Stir fry in 2-3 tablespoons olive oil. Cook until they are white on all sides. Add the finely chopped carrots and onions. Continue cooking for 10 minutes over medium heat. Then, turn up the heat and mix in the paprika and the flour. Stir vigorously to coat well the meat and vegetables. As soon as the paprika gives off its fragrance, pour over the wine and possibly a little hot water. Season with the dry spices from the list.
Now is the time to add the red peppers (cut into pieces), the tomato (skinned and chopped), the rutabaga and the potatoes (cut into mini cubes). Cover the dish and simmer gently for about 40 minutes.
Meanwhile, cut the eggplant into thin slices lengthwise. Brush one side with oil and grill them on a barbecue or a grill pan. Transfer each cooked eggplant batch into a covered dish, drizzle with olive oil, and season with salt and pepper. It is possible to flavor them with fresh dill and parsley, whereas the salt can be replaced by a thin drizzle of soy sauce. Keep warm.
Serve the kavarma hot in a bed of overlapped eggplant slices and sprinkled with fresh parsley.